Happy Hour-Madillo

Monday, February 29, 2016

So once you've infused a load of gin with beets it's time to search for more ways to enjoy it, right? Thanks to the handy dandy search engine known as Google I came across this gem and put tarragon on the shopping list. To make the Honey-Tarragon syrup bring equal parts honey and water to a boil, reduce heat and stir until honey has melted, then add as much tarragon as will fit in the liquid and let sit for a few hours - even over night. Keep some of the tarragon leaves for garnish as I can't seem to make a gin cocktail without a herb apparently - check out here, here and here.

Monday, February 15, 2016

If imitation weren't the best form of flattery well this blog wouldn't even exist. Way back in December we were introduced to a beet Negroni in Parm in New York and we couldn't wait to try it out ourselves at home. Finally got our act together in February (we move slowly round these parts) and it was worth the wait. We infused thinly sliced raw peeled beets in gin and let it sit for 3 days. We strained the gin and stirred it with equal parts Campari and Sweet Vermouth and lots of ice with a slice of orange. Very satisfying and such beautiful deep rich reds and oranges.

This has a very earthy flavor so if you like it lighter I'd suggest infusing it for a shorter time - I just couldn't take my eyes off the infuser to strain it sooner.

Wednesday, August 26, 2015

I was told about this drink by many a Spanish student during my TEFL years and we finally got to taste it (by the pint load!) on a trip to the Basque country many, many years ago. It has been a staple of our summer beverages since - especially good by the pool on hot days or serving during World Cup matches (cheering for or against Spain - both work!).

1 part red table wine
1 part coca cola
Lots of ice

Coca Cola is the recommended cola, Pepsi would be too sweet and the biggest tip here is not to use a good red wine but the plonkiest of plonk you have left sitting on your wine rack.

Place the diced watermelon and blackberries on a lined cookie tray and freeze for at least 2 hours. Pour the vodka, liqueur, lime juice into punch bowl* (with ice if you wish), add frozen fruit and finally the prosecco. Keep enough fruit for a second, or even third batch.

Friday, May 22, 2015

My little Be My Yes hashtag in liquid form. The drink is actually a marriage of two recipes for the same drink (Clover Club); they each shared only the gin and the lemon juice as ingredients. Totally not planned out that way but now that I think of it very apt as I am thinking very strongly of my homeland tonight and anxiously awaiting the marriage referendum results.